Chicken Pot Pie

Yield: 1, 9-inch pie to serve 4 to 6

1 fully-cooked deli chicken, meat taken off the bones

1 15–ounce jar Alfredo sauce

½ cup frozen peas and carrots

2 tablespoons chopped pimentos

Salt and pepper to taste

Pinch of dried thyme

1 package Pillsbury pie crusts

1. Preheat oven to 375º. Stir together chicken, Alfredo sauce, peas and carrots, and pimentos. Stir in salt, pepper, and thyme. Line a pie pan with one piece of the pie dough. Fill with chicken mixture. Top with remaining piece of pie dough and crimp the edges.

2. Bake 35 minutes or until crust is golden brown and pie is hot and bubbly.

Braided Bread

Yield: 1 loaf

1 loaf frozen bread dough, unthawed

Filling of your choice

Egg glaze: 1 egg beaten with 1 tablespoon water

1. Preheat oven to 350º Line a baking sheet with parchment or spray with non-stick coating. On a floured surface, roll bread dough into a 12” x 15” rectangle. Place filling down center of rectangle, going the long way. Use a pastry scraper to make 1/2-inch cuts along the edge of the dough on either side of the filling. Starting at one side, criss-cross the cut strips over the filling. Pinch ends together to keep in the filling.

2. Transfer braided dough to prepared baking sheet. Brush dough with egg glaze. Bake 15 to 20 minutes or until lightly golden brown.

Sweet Fillings:

Cream cheese: 8 ounces cream cheese beaten with 1/3 cup sugar

Fruit: Solo brand fruit pastry filling (available with pie fillings at the grocery store), or raspberry jam

Chocolate Chips

Savory Fillings:

Sun-dried tomatoes, goat cheese and chopped basil

Pizza sauce, pepperoni and mozzarella

Ham and cheddar cheese